Directions

Preheat the oven to 430F or 220C. Chop the eggplant, zucchini and peppers into small chunks and place in a roasting dish with the tomatos. Drizzle with the oil and season with the pepper. Make up the bread mix according to the packet, and knead in the olives. Roll out to dough and place on top of the veges to form a crust layer on top. Press it down well. Bake for 15-20 mins. Cool slightly, then place a large plate over the dish and turn out onto the plate by turning quickly upside down. Tap to make sure all the veges come away from the tin. Scatter with the feta and basil, and serve in wedges